📍 Where this dish comes from: Lower East Side, New York City · The Tenement Museum
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Blintzes are one of the great arguments for keeping a category of desserts firmly in the breakfast column. A soft, thin wrapper folds around a warm, lightly sweetened cheese filling, then gets a final pan-fry to crisp the outside — somewhere between a crepe and a cheese danish.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 4 large eggs
- 1/2 cup almond flour
- 2 tbsp cream cheese softened
- 1/4 tsp salt
- 2 tbsp butter for the pan
- 1 1/2 cups farmer cheese or dry cottage cheese
- 1 large egg yolk
- 3 tbsp brown sugar substitute
- 1/2 tsp vanilla extract
Instructions
- Whisk eggs, almond flour, cream cheese, and salt together until smooth to make the crepe batter.
- Melt a small amount of butter in a nonstick skillet over medium heat. Pour in a thin layer of batter, swirling to coat the pan, and cook 1–2 minutes per side until just set. Repeat to make 8 crepes.
- Mix farmer cheese, egg yolk, sugar substitute, and vanilla together for the filling.
- Spoon filling onto each crepe, fold in the sides, and roll into a log.
- Melt remaining butter in the skillet and pan-fry the blintzes seam-side down first, 2–3 minutes per side, until golden.
- Serve warm.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 18g | Fat: 27g | Fiber: 2g
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Health Benefits
- Farmer cheese provides a substantial amount of protein for a dish that eats like dessert.
- Almond flour crepes are naturally gluten-free, unlike a traditional wheat-based blintz wrapper.
- A modest amount of sugar substitute keeps the filling sweet without the carb load of a classic sugared filling.